Instructions

Add salt and pepper to taste and more mayonnaise and/or vinegar if desired.

Stir in the kidney beans if using.

*You can put this tuna salad on crackers, use it for sandwiches, stuff it into pita pockets, or serve it on a bed of lettuce. You can also roll it up in Swiss chard leaves and make easy low-carb tuna wraps. It keeps for three days in the refrigerator.

Recipe credit: Susan Thomas shares recipes, stories, and photos from her crazy country life on 240 animal filled Missouri acres at FarmgirlFare.com.